Type:  Soups

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  tomatoes, basil, garlic

Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation

• metric measuring spoons
• chopping boards & non-slip mats
• large knife
• large saucepan
• food mill (mouli)
• wooden spoon
• serving bowls

• 2 tablespoons olive oil
• 3 onions
• 2 garlic cloves
• 3 kg very ripe tomatoes
• 1 L vegetable or chicken stock
• 2 tablespoons rice flour
• freshly ground black pepper
• handful basil leaves

• Set out your equipment and ingredients.
• Peel and thinly slice onions.
• Pell and crush the garlic cloves.
• Heat oil in the large saucepan, add the onion and garlic.  Cook until the onion is transparent.
• Add the tomatoes to the saucepan along with the stock.
• Heat to simmering point and simmer for 10 minutes.
• Place the mouli over another saucepan, and pass the soup through the mouli.
• Mix the rice flour to a smooth cream with a little of the soup.
• Add to the soup and cook for a further 10 minutes.  Roughly chop the basil leaves and stir through.
• Adjust the seasoning to taste

• Using a mouli to purée the soup.